Mason Jar Italian Salad
Prep Time: 18 minutes | Cook Time: 2 minutes | Total Time: 20 minutes | Servings: 4 16-oz. Mason Jars
Ingredients:
- ¾ cup plus 2 tablespoons Carlini Extra Virgin Olive Oil, divided
- 4 ounces Lunch Mate Hard Salami, sliced
- 1 tablespoon plus ¼ cup Tuscan Garden White Vinegar
- 1 teaspoon Stonemill Oregano
- ¾ teaspoon Stonemill Garlic Powder
- 1 ¼ teaspoons Stonemill Iodized Salt
- ½ teaspoon Stonemill Ground Black Pepper
- 15.5 ounces Dakota’s Pride Garbanzo Beans, drained
- 1 cup sliced red onions
- 12 ounces Tuscan Garden Marinated Artichoke Quarters, drained and chopped
- 1 cup diced cucumbers
- ½ cup Priano Shredded Parmesan Cheese
- 2 ½ cups sliced Simply Nature Organic Baby Spinach
Directions:
- In a medium skillet, heat 2 tablespoons oil over medium-high heat. Fry the salami in two batches and drain on paper towels, reserve.
- In a small bowl, combine the vinegar, oregano, garlic powder, salt and pepper.
- Gradually whisk in the remaining oil. Divide the vinaigrette evenly among the Mason jars.
- Layer the remaining ingredients in the following order: garbanzo beans, onions, artichokes, cucumbers, parmesan, salami and spinach. Shake before serving.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen